Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie or leftover chicken works perfectly)
- 1 cup cooked rice or cauliflower rice for a low-carb option
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup salsa or pico de gallo
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro, chopped (optional for garnish)
- Avocado slices and sour cream for serving
Instructions
- Start by gathering all your ingredients. If not already cooked, prepare the chicken and rice according to your preference. Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, rice, black beans, corn, salsa, chili powder, cumin, garlic powder, salt, and pepper. Mix thoroughly until the ingredients are evenly distributed.
- Transfer the mixture to a greased baking dish. Spread it out evenly, then sprinkle the shredded cheddar and Monterey Jack cheeses on top. For an extra cheesy finish, add a bit more cheese if desired.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Optionally, broil for an additional 2-3 minutes to achieve a golden crust.
Notes
- Use rotisserie or leftover cooked chicken for quick prep.
- Adjust spice levels with extra chili powder or hot sauce.
- For a healthier version, substitute cheese with plant-based or reduced-fat options.
- Add diced bell peppers or jalapenos for extra flavor and crunch.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free (if using gluten-free ingredients)
Nutrition
- Serving Size: 1 cup
- Calories: 370 Kcal
- Sugar: 4g
- Sodium: 710mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 80mg